Yemeni Kubaneh – Rich Shabbat Bread

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and knead 5 minutes. Add the butter and Knead another 10 minutes, until the dough is smooth and elastic.

   ⚙ KneadingBowlStand mixer

   💡Fat added only after the gluten has developed doesn't stop it from stretching: the dough comes out smooth and soft, not sticky.

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise 1 hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

To assemble

1. 4
   Divide the dough into balls the size of a tennis ball.

   Rolling pin
2. 5
   Grease The template with the oil.

   Pot
3. 6
   Arrange the balls side by side in The template.
4. 7
   Cover and let rise 30 minutes.

   Kitchen towel
5. 8
   Cover with parchment paper, wrap in foil and set overnight over a very low flame.

   StoveParchment paperAluminum foil
6. 9
   Serve hot with cheese, a hard-boiled egg and zhug.